2 c. rice
5 c. chicken broth
3 stalks celery, chopped
5 scallions, chopped
3/4 c. parsley, chopped
1 green pepper
3 jars marinated artichoke hearts, drain and reserve marinade
1 c. black olives, chopped

DRESSING:

Marinade
2 c. mayonnaise
1 tbsp. curry powder
Salt and pepper

Cook rice in broth. Chop and combine remaining ingredients with rice. Toss.

Mix artichoke marinade from 3 jars with two cups mayonnaise, 1 tablespoon curry powder and salt and pepper to taste.

Add dressing to rice mixture a little at a time until moist. (Leftover dressing may be used in green salad - keeps one week). Refrigerate overnight. Serves about 20.